Topics Topics Help/Instructions Help Edit Profile Profile Member List Register  
Search Last 1 | 3 | 7 Days Search Search Tree View Tree View  

Visit The Brewery's sponsor!
Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through June 28, 2006 * 65% Atten. - Is this beer done? < Previous Next >

  Thread Last Poster Posts Pages Last Post
  ClosedClosed: New threads not accepted on this page        

Author Message
 

Brewrunner
New Member
Username: Brewrunner

Post Number: 10
Registered: 05-2006
Posted From: 71.252.208.25
Posted on Tuesday, June 13, 2006 - 03:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This was my first all grain lager. Here's my malt profile:

21% German Pilsner
33% German Munich
25% Vienna
4.2% Caramunich
4.2% Crystal 40
4.2% CaraPils
4.2% Aromatic
4.2% Flaked Barley

This is a 7 gal split batch using WLP830 and WY2124. OG was 1.082
Single Infusion Mash at 156-157 degrees.

I felt that I pitched adequate yeast too: Each carboy had about 3.5 gallons wort. I built up two concurrent starters to 5L, decanted then reactivated on brew day and pitched each seperately.


Initial fermentation was very active with about 4-6 hour lag time. The temp was held at 50 degrees for 13 days after which fermentation appeared to be complete. I then raised the temp to 66 degrees for the last 72 hrs. There is still no airlock activity and the SG is at 1.029. I was expecting about 1.025 which would be about 70% atten.

So is this near the expected OG for the malt profile and mash temp? I normally mash about 150 degrees and get 75% attenuation with ales so this is new stuff to me. Should I leave the beer at 66 degrees for another week or two, or drop the temp and begin lagering now?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2931
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Tuesday, June 13, 2006 - 03:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Your conversion temperature of 156 to 157 pretty much tells it all, if you ask me.

Dan

--This space is again being left intentionally blank.-


 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 1935
Registered: 10-2002
Posted From: 141.232.1.1
Posted on Tuesday, June 13, 2006 - 03:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Done....The high mash temp would leave you with a less fermentable wort. 0.004 is not worth worrying about IMHO.

-Doug
 

Brewrunner
New Member
Username: Brewrunner

Post Number: 11
Registered: 05-2006
Posted From: 71.252.208.25
Posted on Tuesday, June 13, 2006 - 03:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks all, yeah I kind of figured the mash temp did it. The beer is about 6.9% alcohol now so I think it won't be that sweet tasting.
 

Tim Wi
Intermediate Member
Username: Riverkeeper

Post Number: 442
Registered: 03-2005
Posted From: 170.141.68.2
Posted on Tuesday, June 13, 2006 - 05:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

65% is close to my experience with WLP830 when I mash around 152.

T